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Ingredients
- 1 1/2 pounds chicken drumettes
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- vegetable oil for frying
Method
- Place the chicken in a large baggie with the buttermilk, and place in the fridge for 1 to 2 hours.
- Meanwhile, fill a cast iron frying pan halfway with vegetable oil, and heat to 325 degrees F.
- Fry the drumettes 5 minutes on each side (10 minutes total). Remove to a cooling rack to drain. Serve immediately.